Yumi Cooks! Episode 4: Kimchi

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Kimchi is also excellent for gut health as it is essentially alive and contains many probiotics which improve the digestive process. Likewise, you can also use sauerkraut for the same purpose. Both are super low in calories too. (Not medical advice, research for more facts)

 

stgislander

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I love both and we make our own sauerkraut. We've been meaning to make an attempt at kimchi as well. Maybe this year.
 

David

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we make our own sauerkraut
I buy the kind in the plastic pouches, but I would really like to get some that has been fermented longer and is darker in color and doesn't taste so bitter. I lucked out with a jar a few weeks ago (lid was so tight I had to punch a hole in it to get it open). The stuff in the store is always so white and IMO doesn't taste as good. Any ideas?
 

stgislander

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Make you own. It's not hard. A #2 crock, 4-5 heads of cabbage, and some salt. It helps to have a cool place to let it ferment, but we left ours in the kitchen. We filled two #2 crocks in mid-November and canned about 18 quarts it on New Years Day. The wife took some directly out of the crock and put it in the roasting pan with the pork roast.
 

Merlin99

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I buy the kind in the plastic pouches, but I would really like to get some that has been fermented longer and is darker in color and doesn't taste so bitter. I lucked out with a jar a few weeks ago (lid was so tight I had to punch a hole in it to get it open). The stuff in the store is always so white and IMO doesn't taste as good. Any ideas?
Get one that has cabbage, water and salt as the only ingredient. Put it in a mason jar and add a weight to keep it under the liquid (my weight is a glass paper weight I found at the flea market). Let it ferment to the point that you like. If the kraut contains bha or bht it won't ferment any further. If you want to make it completely homemade the recipe is easy, one medium head of cabbage (5-6" diameter) and 3tbsp kosher salt. Shave the cabbage down to about the thickness of a dime and mash it into the jar sprinkling it with the salt, it will release all of the liquid it needs. As long as the cabbage stays under the liquid it's fine. Let it sit in a cool room for 3-6 weeks until it's pickeled enough for you. Refrigerate it after that because it will keep getting stronger.
 

vraiblonde

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When I was married to my first husband an Army buddy of his had a Korean wife who made kimchi old school, in a mason jar buried in the yard for a few months.

That chit was excellent and spoiled me for the commercially made stuff. So spicy it would burn your face off, but gave you that endorphin high that becomes addictive.
 

Gilligan

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I just returned from another work stretch in South Korea....got my kimchi fix. I'm particularly fond of the very spicy varieties...nice angry red color throughout.
 

David

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I never got around to attempting to ferment my own kraut, but I did find some stuff I like at Aldis. Made in Germany and it has that well fermented, yellow appearance and taste. I had to stop buying the Silver Floss stuff in the bags. It was so white and bitter.

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I've changed my opinion about Aldi's now that I've looked around a little closer. Lots of quality products and the prices on many items are significantly less than Wally World.
 

Monello

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I had some cucumber kimchi that was pretty good. I prefer the leafy part and don't care for the rib portion of the cabbage. I'd like to find a jar that is just the dark green parts that I like.
 

vraiblonde

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We are fortunate to find farmer's markets around the country with people selling homemade kimchi and kraut. This one lady in Bisbee had a dill sauerkraut that was amazing.

@David try the hippie stores with organic this and that. The one in Ltown usually has some pretty good products.
 
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